Plates of rostis with fried eggs on top

Celeriac rostis with harissa yogurt

  • serves 4
  • Easy

Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour


Try our spiced celeriac rostis, then check out our celeriac and potato rostis, spiced potato rostis, and parsnips rostis. We’ve also got plenty more celeriac recipes to try.



  • celeriac ½, peeled and coarsely grated
  • floury potatoes 2 medium, peeled and coarsely grated
  • cornflour 2 tbsp
  • eggs 5, (we used Clarence Court Burford Browns)
  • cumin seeds 1 tbsp
  • black peppercorns ground to make ½
olive oil 2 tbsp
  • yogurt 150ml
  • rose harissa 2 tbsp
  • lemon ½, juiced
  • spring onions 2, thinly sliced


  • Step 1

    Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.

  • Step 2

    Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.

  • Step 3

    Mix together the yogurt, harissa and lemon juice in a bowl.

  • Step 4

    Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.

*This recipe is gluten-free according to industry standards

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A small white bowl full of remoulade

Nutritional Information

  • Kcals 386
  • Fat 21g
  • Saturates 4.3g
  • Carbs 29.4g
  • Sugars 5.4g
  • Fibre 7.1g
  • Protein 16.3g
  • Salt 0.9g